Pages

Sunday, November 2, 2008

Gluten-Free Snacks

If you are newly diagnosed with celiac disease or gluten sensitivity then your belly may be growling in response to this huge shift in diet. You know, that blank stare into the fridge, the cabinets, the pantry, and gasp...even the freezer. I am hungry and what can I eat?

The early days and weeks may be challenging, but it will pass, and with time and knowledge you can jump into your kitchen and say yes, I can eat!

Snacks are truly wonderful in our home. They never last long though. I like to make at least a double batch of most recipes to ensure a few days supply.

shredded organic coconut
In a food processor fitted with the “s” blade grind the almonds until finely ground. Add the dates, raisins, and spices. Grind to a fine meal. Add the almond butter, process again until thoroughly mixed.

Form into balls and roll in shredded coconut. Store in a sealed container on the counter for up to 3 days, or refrigerate for up to a week.

About the Author

Alissa Segersten holds a Bachelor's of Science in Nutrition from Bastyr University. She is the founder of Whole Life Nutrition, the mother of five children, a whole foods cooking instructor, professional recipe developer, and cookbook author. She is passionate about helping others find a diet that will truly nourish them, and offers elimination diet recipes, healthy gluten-free recipes, paleo and vegan recipes, as well as tips for feeding your family a nourishing, whole foods diet. Alissa is the author of two very popular gluten-free, whole foods cookbooks and guidebooks: The Whole Life Nutrition Cookbook and Nourishing Meals. She is also the co-author of The Elimination Diet book. Connect with her on Facebook, Twitter, Pinterest, and Instagram!

Oh, love it! I do a similar treat that is more like dessert, with walnuts, dates, raw cacao and agave. These look more like great snacks for anytime. I love that you put cinnamon and cardamon in them - two of my favorite spices.

I made these and the family liked them. I couldn't get my coconut to stick to the balls (I think I bought the wrong coconut) so I added more almond butter and some honey to make them "stickier". I ended up rolling them in honey before rolling them in coconut to get more coconut on them.

I decided to bake a few with some other cookies I had going in the oven and we liked them better once they were baked 9 minutes at 350F.

Welcome to my blog!

Hi! My name is Alissa Segersten and I've had a love of healthy food and cooking since the age of 10. When I was pregnant with my first daughter in 2001, I diligently began writing down my recipes because so many people would ask for them! Some of these recipes appeared in my first book, The Whole Life Nutrition Cookbook. I now have 5 children and am passionate about educating them about our food system so they can make the most informed choices as they grow up and are exposed to a world of processed, chemical-laden foods. Join me in my mission of helping to support families with nourishing meals!